These last few weeks I haven’t just been reliving the most recent breakup in my thoughts, but every one before it. The long and short, past and recent, have ended in similar fashion – boy leaves girl #1 after lying to be with girl #2 because, at least for the short-term, girl #2 appears skinnier/funnier/prettier/wealthier/taller or just all-around the better choice.
The latter have all had an epiphany that makes them question or regret their decision. Every. Single. Time. How do I know this? Because they ultimately sought out girl #1 to say so. Maybe their guilty conscience makes it hard to sleep at night?
I really should have written a book. I could at least be independently wealthy by now.
Back when this blog was known as its previous self, I shared a recipe for chicken chili from boyfriends past. I haven’t cooked that chili again in more than two years. My thoughts wandered back to that chili when I was perusing my pins to decide what was going to be on this week’s menu. As I’ve mentioned, I haven’t felt like myself. Cooking was my therapy five years ago – the tangible when I didn’t quite know how to cope with the unfortunate situation I found myself in as a 22-year-old – and for now I don’t want much to do with it. So I just needed a pot of food that could cook itself with a few ingredients and I could reheat and eat for days. But I can’t bring myself to cook that chicken chili.
That’s how Spicy Roasted Red Pepper Chili was born. Unfortunately, I don’t think my nutritionist will be too impressed at my next appointment about the sausage.
Disclaimer: I’m not kidding when I say this chili is spicy! If you’re weak, I’d go the pre-packaged chili spices route to start instead of my spice measurements. But it’s the roasted red pepper and hot Italian sausage that make it different.
Spicy Roasted Red Pepper Chili
3/4-1 lb. lean ground beef
1/4-1/2 lb. hot Italian turkey sausage, casing removed
2 red bell peppers
1 large onion, chopped
1 green bell pepper, chopped
1 Serrano chili, minced
3 cloves garlic, minced
1-28 ounce can diced tomatoes and juices
4 ounces sliced Jalapeno peppers
2 tablespoons chili powder
1 tablespoon Tabasco sauce
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1-15 ounce can low-sodium kidney beans, drained and rinsed
Salt and pepper to taste
In a large skillet or saute pan, brown the ground beef and sausage until meat is no longer pink and drain.
Preheat oven to 400 degrees. Slice red bell peppers in half and lay flat side down on a baking sheet. Roast in oven for approximately 10-15 minutes until soft and blackened on edges. Cool until cool enough to handle and peel away skin. Chop coarsely and reserve.
In a large Dutch oven or heavy pot, cook the onions, green pepper and Serrano pepper over medium heat, stirring occasionally until soft. Add the garlic and cook, stirring often, for about 2 minutes.
Add the ground beef, sausage, diced tomatoes, Jalapeno peppers, chili powder, Tabasco, oregano, paprika and cumin. Bring to a boil, then add kidney beans and reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.